Nutritional value, protein quality and antioxidant activity of Sudanese sorghum-based kissra bread fortified with bambara groundnut (Voandzeia subterranea) seed flour
Kissra, is traditionally prepared by fermenting sorghum seed flour and then baking it into bread sheets. In this study, bambara groundnut seed flour (BGF) was incorporated at 10%, 20% and 30% into kissra bread. Chemical composition, in vitro protein digestibility, protein quality, fatty acids and DP...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-01-01
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| Series: | Journal of the Saudi Society of Agricultural Sciences |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1658077X16301436 |